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Here’s my mom’s recipe...I am the only one of the kids who can make it...:)

Joan’s Apple Pie Recipe

PIECRUST
(Chill all ingredients including roller, flour, shortening and water)
Ingredients: flour, shortening, salt (proportions: 1 cup flour to 1/3 cup shortening)
1. 2 cups flour +2/3 cup shortening in a large bowl
2. 1 teaspoon salt
3. cut with pastry cutter (or two knives) until mixture is granulated
4. add 6 to 7 tablespoons of ice water (add six, then one later if needed) Note: be sure to check humidity, if humidity is very low you may need to add up to 12 tablespoons water. It’s better to add a little more than is needed, than too little.
5. Using two knives, mixing cup the mixture using the scissoring crossing motion.
6. Knead mixture into a ball.
7. Cut the ball of dough into two parts, then roll one half out on table covered with flour. (Technique: manually flatten dough into disk, roll from the middle out. Keep turning dough, flour liberally top and bottom. Do this quickly, keep flouring roller if necessary.)

FILLING
1. 10 to 20 medium to large apples (Mitsu apples are preferred, but any will do)
2. Peel and core apples, cutting up into six segments each, Then cut each segment into quarters.
3. Add 2 cups dried cranberries or cherries
4. Add 1 cup sugar
5. Add 1 cup brown sugar
6. Add 4 tablespoons tapioca (depending on the water content of the apples, you may need to add more tapioca. In any case, ensure there are particles of tapioca on nearly every Apple slice you see)
7. Add cinnamon, nutmeg and cloves to taste.

COOKING INSTRUCTIONS
1. Fill pie plate with filling, keep very high in a mound, gently compress down.
2. Put several pats of butter on top of filling
3. Rollout other half of pie dough, gently fold over once or twice then place on top of filling and unfold.
4. Using scissors, cut dough at least 2 to 3 finger widths out from major pie plate. Gently press together top and bottom of pie crust and fold underneath all around pie. On edges, use your thumb and forefinger to pinch together dough, then use Index finger of the opposite hand to push dough into a point with the depression on top.
5. Make vent holes on top of pie in pattern.
6. Take one egg, beat vigorously and brush on top of the pie.
7. Bake at 400° for 15 min.
8. Decrease heat to 350° and bake for 45 min.